Hatomugi Cha: Japanese Job’s Tear Tea, not Mugicha

As I wrote in the previous post, Mugicha (麦茶) is the Japanese word for barley tea, while Hatomugi-cha (はと麦茶) includes the word Mugicha in its name, but it isn’t that kind.

Hatomugicha (はと麦茶)

As Hatomugi (はと麦) means Job’s tear in Japanese, Hatomugi-cha is the tea made from the grains of the plant typically roasted.

In Japan, Hatomugi-cha or Job’s tear tea isn’t that common compared to Mugicha, not seen so much, even though Japanese tea blends often use Job’s tears with other grains.

In many cases, the roasted Job’s tears seeds for Hatomugi-cha are available in tea bags, and the preparation is usually the same as Mugicha.

Taste

Hatomugicha is similar in taste to Mugicha. It is easy to drink and contains no caffeine.

The tea is aromatic compared to other varieties and tastes like a cross between Mugicha (barley tea) and Ryokucha (green tea).

Benefits & Side Effects

Hatomugi tea contains protein, minerals such as iron and magnesium, B1 and B2 vitamins, potassium, coixenolide, and amino acids such as valine, and is said to beautify the skin. 

Coixenolide is a crucial component of Job’s tears, beneficial to health. The substance activates skin cell metabolism and helps prevent skin troubles.

Hatomugicha or Job’s tear tea has almost no side effects, but your body can get cold with too much intake.

(Reference Pages: Chanoyu, Macaroni )